Celery Root Mashed Potatoes

Add a sophisticated touch to your holiday menu with our kicked-up twist on a traditional favorite. Celery root, or celeriac, adds a bright celery flavor and creamy texture that pairs perfectly with hearty potatoes. Our farm-tested recipe is a perfect side dish or use it to top hearty casseroles like Sheppard’s Pie.

Yield: 4-6 servings (4 cups)

Ingredients

4 cups cold water
4 cups The Farmer’s Cow milk
1 medium celery root (about 1 pound)
5-6 medium Yukon Gold or Russet potatoes (1 ½ pounds)
3 garlic cloves, smashed
1 bay leaf
2 tbsp kosher salt, plus more for seasoning
4 tbsp butter, melted

Instructions

Place cold water and milk in a large pot.
Trim and peel the celery root ball with a vegetable peeler or paring knife. Halve the peeled ball, then cut crosswise into 1/3-inch-thick slices, then cut the slices lengthwise into 1/2-inch-long matchsticks (like French Fries). Add the cut pieces to the pot of milk-water as soon as they are cut to prevent them from turning brown.
Peel and cut the potatoes into uniform 3-inch chunks, and add to the pot with the celery root matchsticks. Add the garlic cloves, bay leaf, and 2 tablespoons of salt. [with tatters]
Bring pot to a boil over high heat, then reduce heat to medium-high and simmer, stirring occasionally, until the potatoes and celery root are fork-tender, about 15 minutes.
Meanwhile, melt butter in a small pan or microwave-safe bowl.
When the vegetables are ready, scoop out 1 cup of the cooking liquid and set it aside. Drain the vegetables through a colander and let sit for a minute to let some of the steam dissipate. Discard the bay leaf, and return the vegetables to the pot.
Add the melted butter and half of the reserved cooking liquid and mash vigorously with a potato masher until smooth (do not use a ricer as it will not break down the celery root very well). Add the remaining cooking liquid a little at a time until the desired consistency is achieved with a loose, creamy mash.
Season to taste with salt and pepper.

Celery Root Mashed Potatoes cut into pieces.

Cut celery root into French Fry-like pieces.
Place in pot with potatoes, bay leaf, garlic, and salt with The Farmer's Cow Milk and water.

Recipe Notes

When buying celery root, look for a very firm ball that feels heavy for its size with no soft spots. The less gnarly it is, the easier it will be to peel.
Celery root is denser than potatoes, so it is important to cut it into pieces that are smaller than the potato chunks. This will ensure even cooking.
For a smoother texture, puree the cooked vegetables in a food processor or an immersion blender before mixing in the butter and reserved cooking liquid.
Enhance the sophisticated flavor of the celery root by finishing the dish with freshly ground nutmeg and a few pinches of cayenne pepper for a classic French preparation.
This recipe is easily scalable for a crowd with a ratio of .5x potatoes to celery root covered with equal amounts of The Farmer’s Cow milk and cold water. Add 1 garlic clove and 1 tbsp butter for each additional 1 lb. of vegetables.